I just can’t stay away!
There’s just something about the aroma of fresh homemade bread that does me in every time. Comfort at its finest, for sure.
For 20 years now, I’ve been making homemade bread. Yes, I am even one of those that has a grain grinder (still going strong from my days when everything that went in our mouths was organic or homemade.)
I wrote about my evolution to real foods, organic, junk and everything in between a few years back. I love the comments in that post.
Yes, I go in cycles and with those cycles I’ve tried many delicious recipes over the years. I appreciate versatile ones the best and this easy yeast dough recipe is perfect for loaves, rolls or even cinnamon buns (although for mine, I use a dough with some sugar in it ;)).
You can use only white flour to achieve a really lightweight bread or buns, a mixture of whole wheat and white or go all wheat for the extra fiber and nutrition.
Remember, making homemade bread is one of life’s greatest little pleasures. It doesn’t matter what those loaves look like – the smell and taste fresh from the oven will more than make up for any tiny malformations.
This is a single recipe which makes four loaves or four dozen buns or with the size of my HUGE loaf, a bit less. Since you’re going through the work, I suggest doubling or tripling it because these freeze well. You can pop a frozen loaf in the microwave for a minute or two and they’ll think it’s right out of the oven. The wheat and white flour is always interchangeable. It’s completely dependent on personal preference. Adding white will add a lighter texture but also takes away some of the nutritional value. Again, preference.
I have both a Kitchen Aid which whips up bread dough with ease, as well as a professional mixer that can knead up to 8 loaves of dough at a time. (I know, it’s a work horse.)
I purchased that 20 years ago and while it was my biggest kitchen investment at all times, it’s paid for itself time and again giving our family so many homemade treats.
For those with a mixer, watch my video on how to make homemade french bread. I think it will be very helpful and give you a visual on what the dough should look like when fully kneaded.
If you’ve never made homemade bread, give it a try. It’s a memory everyone needs to experience and right now, when it’s chilly outside, there’s just something that calls to us to turn on that oven and bake!
Let me know how it goes. 🙂 Enjoy!
Recipe: Easy Homemade Yeast Dough Bread or Buns
Summary: This light and versatile homemade yeast dough bread recipe is great for so many things.
Ingredients
- 3 cups very warm water
- 1/2 cup sugar
- 6 TB oil
- 2 1/2 tsp salt
- 2 eggs or egg beaters
- 2 TB fast rising instant yeast
- 2 cups whole wheat flour
- 6 cups white flour (adding after initial mixing)
Instructions
- In large bowl, mix all the above ingredients beginning first with just the first two cups flour. Then slowly add 7-8 cups additional cups of white flour to get it past the initial sticky stage. Once you hit 9 total cups, add the last amount of flour sparingly, as needed. You may not need much more than 9 cups, but you want the dough to be soft, not sticky to meet the correct consistency. (See video if new to bread baking.)
- After you get past the initial stirring stage, just use hands to knead.
- Once fully kneaded, add dough to lightly oil bowl and cover with kitchen towel. Let rise for 15 minutes, punch down and do this two more times.
- Divide the risen dough into four equal loaf sizes or into rolls. Place in lightly oiled pans.
- Let rise until doubled (approx. 30 minutes)
- Bake at 350 degrees for 25 minutes.
Preparation time: 1 hour(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12
I have the flu and it’s affecting my eyesight. In your ingredients list, you call for 2 cups whole wheat flour and 6 cups white flour. However, in your instructions, you start with 2 cups flour (which one, wheat or white? ), then you say add 7-8 cups, then 2 more cups. This is a total of 11-12 cups. The ingredients only ask for a total of 8. Please clarify. I am bored in bed and want to bake. Hopefully, I won’t get started and get to weak to finish. Lol. Thanks!
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Jen Reply:
January 20th, 2015 at 12:16 pm
So sorry that I’m just seeing this now. I’ve added a few missing words in the recipe to make it less confusing. You don’t want 11-12 cups total. I meant that out of the total flour, add in the last two cups sparingly and as needed, but it was confusing. Also, the wheat and white flour is interchangeable as I said in the post. It just depends on personal preference.
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Hello! This looks easy enough where I might actually attempt homemade bread. Could you share how best to freeze the dough for later use? Is it after the 3x rise? Also how to prep/bake the frozen loaf? Thanks so much for the recipe!
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